These Fried Dumplings , also known as potstickers , are golden-brown on the outside, bursting with savory filling on the inside, and incredibly easy to make at home. A staple in Chinese cuisine, these pan-fried dumplings are loved for their crispy texture contrasted with soft dough and juicy meat or vegetable filling.
Traditionally filled with ground pork, cabbage, garlic, and ginger, these dumplings are wrapped in thin store-bought or homemade wrappers and then fried until crisp, then steamed slightly to ensure the filling is fully cooked. The result? A deliciously addictive bite that’s perfect for parties, dinners, or as a quick snack.
Making dumplings at home may seem intimidating, but once you get the hang of wrapping, it becomes a fun and rewarding cooking project. Plus, they can be customized with different fillings like chicken, shrimp, tofu, or mushrooms — making them versatile for vegetarians and meat-lovers alike.
Serve them hot with a dipping sauce made from soy sauce, rice vinegar, sesame oil, chili oil, and a touch of garlic — and watch them disappear within minutes!
Whether you’re new to dumpling-making or looking for a go-to recipe for family meals, this fried dumpling recipe will become a favorite in your kitchen.
For the Filling:
- 200g ground pork (or substitute with chicken, shrimp, or tofu)
- 1 cup finely chopped Napa cabbage
- 2 green onions, finely chopped
- 1 garlic clove, minced
- 1 tsp grated ginger
- 1 tbsp soy sauce
- 1 tsp sesame oil
- ½ tsp sugar
- Salt and pepper to taste
For Assembly:
- 30–40 round dumpling wrappers (store-bought or homemade)
- 1 egg, beaten (for sealing)
For Frying:
- 2 tbsp vegetable oil
- ¼ cup water
Optional Dipping Sauce:
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp chili oil (optional)
- 1 clove garlic, minced
- 1 tsp sugar
Instructions:
Step 1: Make the Filling
In a bowl, mix all filling ingredients together until well combined. Set aside.
Step 2: Fill and Wrap
Place a small spoonful (about ½ tsp) of filling in the center of each dumpling wrapper. Dip your finger in water or beaten egg and moisten the edges. Fold the wrapper in half and press to seal. Pinch the top to create pleats or simply press the edges with a fork to seal tightly.
Step 3: Fry the Dumplings
Heat oil in a large non-stick skillet over medium heat. Place dumplings seam-side up in the pan and cook for 2–3 minutes until the bottoms turn golden brown.
Pour in water, quickly cover with a lid, and steam for 6–8 minutes until the water has evaporated and the dumplings are fully cooked.
Let them sit uncovered for another minute to crisp up again.
Step 4: Serve Hot
Transfer to a serving plate and serve immediately with dipping sauce.
Pro Tips:
- Use fresh dumpling wrappers for easier folding and better texture.
- Freeze uncooked dumplings on a tray before transferring to a ziplock bag — fry directly from frozen, adding a minute or two to cooking time.
- Add a splash of Shaoxing wine or rice wine to the filling for extra depth of flavor.
- Try baking or air frying for a lighter version.
